Sake specs
- Prefecture
- Akita (秋田)
- Rice type
- Yamada Nishiki (山田錦)
- Polishing rate (semaibuai)
- 45%
- Alcohol content
- 15-16%
- SMV
- +1.0
- Acidity
- 1.5
Hokushika's Junmai Daiginjō (北鹿 純米大吟醸 北秋田) is made of a rice blend of Yamada-nishiki and Akita-komachi (あきたこまち) polished down to 45%. Fermented at low temperature, the brewery describes it as a masterpiece with a gorgeous and fruity aroma and an elegant taste. Aroma: Gorgeous, Taste: Dry.
About the brewery
- Brewery
- Hokushika Brewery
- Name in Japanese
- 株式会社 北鹿
- Address
- 2-2-3 Ariura, Odate, Akita 017-0043
- Phone
- 0186-42-2101
- Website
-
秋田の清酒 北鹿｜日本酒｜大吟醸｜純米酒｜雪中貯蔵
www.hokushika.jp
Hokushika Brewery is located in Ōdate City, Akita Prefecture, at the centre of the northern grain-growing region. Ōdate is also famous as the hometown of Akita dogs and Kiritanpo, a local speciality. The city is surrounded by the grand nature of Shirakami-Sanchi and Towada-Hachimantai. Clean air, good water, and high-quality rice contribute to sake production. In this climate, Hokushika brews sake mainly based on the kimoto method based on the ancient traditional method and produces sake in a way unique to the region, such as storing sake under the snow.
The kimoto method is a traditional method of producing sake using natural lactic acid bacteria and has been used since the Edo Period. Yama-oroshi, to bray rice with a rod, is typical for kimoto-based sake production and used to be hard work for the brewers. In the Akita-style kimoto sake production, stirring equipment is used instead of rods to bray rice to reduce labour without degrading the quality of the sake. It results in a uniquely mellow and rich taste.
Hokushika stores its sake under snow at the shore of Lake Towada. This method is derived from the traditional method of burying vegetables in snow for storage. Thereby, vegetables remain fresh and increase their sweetness and umami taste. Applying the same method to sake, Hokushika started storing sake under snow in 1990. Snow storing keeps the temperature constantly at 0°C and develops an ideal environment for sake, unaffected by the ambient air temperature and resulting in less sharp and mild sake that retains its freshness.
In 1944, the Japanese government merged several production facilities and created Hokushika Shurui Seizou Co., Ltd., a holding company consisting of 21 enterprises and eight breweries located in Kitaakita-gun (北秋田郡) and Kazuno-gun (鹿角郡). In 1971, a bottling factory was built at the headquarters in Ōdate City, and in 1986, Hokushika Brewery joined Sekaitaka Koyamaya Group.
The kimoto method is a traditional method of producing sake using natural lactic acid bacteria and has been used since the Edo Period. Yama-oroshi, to bray rice with a rod, is typical for kimoto-based sake production and used to be hard work for the brewers. In the Akita-style kimoto sake production, stirring equipment is used instead of rods to bray rice to reduce labour without degrading the quality of the sake. It results in a uniquely mellow and rich taste.
Hokushika stores its sake under snow at the shore of Lake Towada. This method is derived from the traditional method of burying vegetables in snow for storage. Thereby, vegetables remain fresh and increase their sweetness and umami taste. Applying the same method to sake, Hokushika started storing sake under snow in 1990. Snow storing keeps the temperature constantly at 0°C and develops an ideal environment for sake, unaffected by the ambient air temperature and resulting in less sharp and mild sake that retains its freshness.
In 1944, the Japanese government merged several production facilities and created Hokushika Shurui Seizou Co., Ltd., a holding company consisting of 21 enterprises and eight breweries located in Kitaakita-gun (北秋田郡) and Kazuno-gun (鹿角郡). In 1971, a bottling factory was built at the headquarters in Ōdate City, and in 1986, Hokushika Brewery joined Sekaitaka Koyamaya Group.
